Chicken Congee

Method

1. 1
   • white rice200 g
   • chicken stock1¾ l
   • fresh ginger20 g

   Start the congee base — Rinse the rice and place it in a large pot with the chicken stock and half the ginger. Bring to a boil.

2. 2
   • white rice200 g
   • chicken thigh2 g

   Simmer into a thick porridge — Reduce to a low simmer, add the chicken thighs, and cook uncovered for 40 minutes, stirring occasionally, until the rice breaks down into a thick porridge.

   ⏱40 min
3. 3

   Shred the chicken — Lift out the chicken, shred it with two forks, and stir most of it back into the congee, keeping some aside for topping.

4. 4
   • soy sauce1 tbsp
   • sesame oil1 tsp
   • white pepper1 tsp
   • salt1 tsp

   Season the congee — Season the congee with soy sauce, sesame oil, white pepper, and salt to taste.

5. 5
   • fresh ginger20 g
   • spring onion2
   • fresh cilantro20 g

   Serve and garnish the congee — Ladle into bowls and top with the reserved chicken, remaining ginger, spring onion, and cilantro.